Last, reduction in manufacturing cost.<\/li>\n<\/ul>\n\n\n\nIn this domain, patent filing indicates that before the year 2000, inventions were focused particularly on method of manufacturing of resistance starch and chemical change of starch to inhibit its digestibility.<\/p>\n\n\n\n
Between the years 2000-2005, majority of the inventions were focused on preparation of resistant starch (especially, type 3) containing acid or an acid salt. During this period, the focus was resistant starch containing alpha amylase.<\/p>\n\n\n\n
Between the years 2005-2013, researches started to focus highly on modified starch. For example, pectin-modified resistant starch that is prepared by cross-linking starch with pectin through pectin-esterase reaction. Apart from this, researchers also focus on improving the properties of resistant starch, such as enhanced emulsion stabilities, thermal stability, hot & cold water swelling capacities in water\/oil and in other aqueous systems. Several patents focusing on improvement in methods\/techniques for preparing, resistant starch (retrograded resistant starch prepared through electrolysis, microwave and ultrasonic method) were also filed during this period. The patents focused on reducing the calorie content and increasing fiber content in food products.<\/p>\n\n\n\n
From the year 2014, the focus of the researchers is towards the production of resistant starch without the use of chemical additives, introducing new applications, inclusion of the resistant starch in various food products including cereal bars, rice jellies and other processed foods.<\/p>\n\n\n\n
In 2016, China filed patents that focused on using resistant starch in fish balls, beef balls etc and extracting resistant starch from seaweeds.<\/p>\n\n\n\n
New innovative applications and disruptions in the starch technology came into existence in the year 2017. Notable ones are:<\/p>\n\n\n\n
\n- The starch is used as the wall material of the microcapsules so that when it passes through the stomach and small intestines, the core material can be protected from being degraded by gastric juice and small intestines, and probiotics can be released in the large intestines.<\/li>\n\n\n\n
- The content of resistant starch in rice is increased and the activity of the SBEIIb protein in the rice can be inhibited at the same time using the CRISPR\/Cas9 technology in which the rice SBEIIb genes are edited at fixed points. The rice SBEIIb genes are knocked off by causing frameshift mutation, and the new generation of new rice germplasm with the increased content of amylase and the starch is obtained.<\/li>\n<\/ul>\n\n\n\n
All in all, the patents in this technology domain mainly focus on the starch in rice, banana, chestnut, yam and milk for making products like rice cake, ice cream, biscuits, etc.<\/p>\n\n\n\n
Few examples of remaining patent disclosures are: salad dressing containing pea resistant starch, lotus seed resistant starch, corn resistant starch, manihot esculenta resistant starch, chestnut resistant starch, long on seed resistant starch, yam resistant starch, xylitol tea oil resistant starch, biscuits for diabetic patients, gluten-free resistant starch, colourless resistant starch, different methods for extracting resistant starch (such as ultrahigh pressure and ultrasonic assisted treatment), packaging of resistant starch, etc.<\/p>\n\n\n\n